One Bowl Buttermilk Bran Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
16
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Calories
171 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
One Bowl Buttermilk Bran Muffins
Description
One Bowl Buttermilk Bran Muffins combine wheat bran and a mixture of whole wheat and all-purpose flours, complemented by buttermilk and molasses for moisture and depth of flavor. The recipe brings together oil, brown sugar, and eggs before adding the bran and flour, ensuring the batter is just mixed to maintain a tender crumb. Raisins dispersed throughout provide bursts of sweetness. Baking at high heat yields muffins with a soft inside and lightly firm exterior. The warm muffins are brushed with a simple glaze of melted butter and honey, which forms a delicate surface sweetness.
The texture balances hearty bran and soft muffin crumb, making them suitable for a filling breakfast or energizing snack. The combination of molasses and brown sugar gives a rich sweetness without overpowering the bran’s mild earthiness. These muffins can be prepared in either standard or larger muffin tins, or adapted into a small loaf.
Following the instructions carefully prevents overmixing, which could toughen the muffins. The glaze is applied while the muffins are warm to absorb properly, adding moisture and enhancing flavor. Allowing muffins to cool on a rack ensures they set correctly. This recipe yields about a dozen muffins, offering a practical batch size for families or small gatherings.
Ingredients
For the muffins
- ½ cup mild-flavored oil sunflower, grapeseed, canola, corn, vegetable, or avocado oils will all work
- ½ cup brown sugar
- 3 egg
- ¼ cup molasses
- 1½ cups buttermilk
- 1 teaspoon vanilla extract
- 2 cup wheat bran
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup raisins
For the glaze:
- 1 tablespoon honey
- 1 tablespoon butter
Instructions
For the muffins:
- Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (Or see tip above for making a small loaf of bread in addition to 12 muffins.)
- Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
- Sprinkle bran, flours, baking powder baking soda and salt over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.
- Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
- Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
For the honey-butter glaze:
- Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins.
Notes
- For best texture, avoid overmixing the batter; stir until dry ingredients are just incorporated.
- Use mild-flavored oil like sunflower or canola for a neutral taste.
- The honey-butter glaze should be brushed onto warm muffins for better absorption.
- You can bake the batter in either standard or large muffin tins or make a small loaf as an alternative.
- Store muffins in an airtight container to keep them moist for a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 187mg | 8% |
| Potassium | 294mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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